Is an American semi hard Cheddar style with a mild and an elastic soft. Our Colby recipe creates cheese with the same mild flavor and creamy melty texture as the traditional one. This cheese is great all rounder.

I am a replicate of Tomme de Savoie.  A mild, semi-firm cow’s milk cheese with a beige interior and a thick brownish-grey rind. It has numerous irregular “eyes” spread throughout the ivory- coloured paste.

Is a bloomy rind, one of Mazaraat’s signature cheeses. Has a beautiful creamy with a subtle earthy flavor and a delicious runny inner part when well-matured. Athan is made by replicating  the traditional method of Brillat Savarin in a smaller round shape

I am a close cousin of Port Salut. Often served with fruit & light wine and suited to serving as a table or dessert cheese.

Is the replicate of Crottin de Chavignol which is probably the most famous goat cheese. Khayya is made of goat’s milk. As the rind develops, it will take on a rather unique rhino skin appearance. The young cheese has a subtle nutty flavor. As it ripens, it becomes slightly crumble and the rind becomes a bluish color.

This traditional Italian pasta filata cheese has a subtle flavor and a distinctive layered texture as the result of being stretched and kneaded

This traditional Italian pasta filata cheese has a subtle flavor and a distinctive layered texture as the result of being stretched and kneaded

Ibra is semi-hard French Fourme d’Ambert blue cheese style. Aged for at least 12 weeks, Ibra is more supple and dense than other most blue cheese. Slightly tangy and savory flavors were infused by the bacteria and blue molds beautifully complemented the distinct notes of spicy, fruity, and creamy.